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Fresh Squash 2 Ways

Our 2010 crop is in full swing with yellow and zucchini squash topping the list of most prolific. In spite of the fact that we’ve eaten squash with almost every meal for the last week or so, I still love it and am always looking for new ways to prepare it. I decided to test a new Squash Pie recipe and opted to also go with a tried and true standby – Roasted Zucchini, and met with mixed results. Let’s go with the best first – the Roasted Zucchini. This is really simple and takes about 10-15 minutes to cook. Top the zucchini slices with whatever moves you – I used garlic, marjoram and rosemary with a little olive oil and topped them with parmesan cheese. It’s really hard to go wrong with garlic and herbs don’t you think? Here’s the recipe:

Preheat the oven to 450 and turn on the broiler. Place the zucchini slices on the rack of a roasting pan so the squash sits above the juices/oil. Brush with olive oil and add salt & pepper. Broil for 5 minutes until they begin to brown. Turn the slices over and again brush lightly with olive oil and add garlic, salt & pepper, herbs and parmesan cheese. Return to the broiler and broil for another 5-8 minutes until golden brown. Serve immediately.

Now for the test of the Yellow Squash Pie….. I found these gluten free, dairy free pie crusts at my local health food store and they were BOGO free so I decided to give them a try. However, I discovered as I was attempting to bake this pie that my oven isn’t working right…. really! It baked and baked and baked and still wasn’t getting done, only to find out that when I set the oven at 350, it only got to 250…. arrrgghh! It finally got done but it took too long. I also think I put too much stuff in there and all of the juices that should have been steaming the squash got soaked up by the pie crust. I’ve adjusted it here in hopes that this works better. If you try it and want to give me feedback, by all means do!! This is a work in progress. At least it looks really pretty!

Yellow Squash Pie

3 medium yellow squash, sliced in 1/4 inch rounds

1 medium vidalia onion, sliced and quartered

1 pie crust

2 eggs, beaten

1/8 cup of milk or cream

3/4 cup breadcrumbs

1 tblsp butter

Preheat the oven to 350. In a steamer, steam the squash and onions for about 5 minutes to begin to soften them. Bake the pie crust until it’s begins to brown (about 5-8 minutes). Pour the squash & onion mixture into a glass or stainless bowl and add the beaten eggs and milk. Add salt & pepper and toss to coat squash with the egg mixture. Pour the mixture into the pie crust. Cover with foil and bake at 350 for 30 minutes. Meanwhile, melt the butter and mix in the breadcrumbs. Sprinkle the breadcrumbs on top of the pie and return to the oven and bake another 5-10 minutes until the breadcrumbs are browned. Allow to cool for about 10 -15 minutes. Serve.